How to make it

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Place a pumpkin tart onto serving plate top with whipped cream and place another on the top make a stack of two. Top with whipped topping again and gingersnap crumbs and it ready to serve..best serve cold.

may be refrigerate until serve..do not place a cool whipped until serving time..whipped cream may be watery at serve. enjoy!!!